Chicken-Stuffed Bell Peppers

  • Prep 20 min.
  • Total 40 min.
  • Serves 4
  • Chicken-Stuffed Bell Peppers
Here's a great dish that you can make ahead and refrigerate until ready to bake...so when you're ready for dinner, you just pop the peppers in the oven.

POSTED IN: Dinner, Popular, Tomato Sauce

What You'll Need

  • 4

    large red bell peppers

  • 2

    tablespoon vegetable oil

  • 1

    medium onion, diced (about 1/2 cup)

  • 2

    teaspoon minced garlic

  • 1 1/2

    cup diced boneless, skinless chicken breasts, cooked

  • 2/3

    cup Prego® Marinara Italian Sauce

  • 1/2

    cup shredded Cheddar cheese, Monterey Jack or Swiss cheese

  • 1/4

    teaspoon ground black pepper

How to Make It

  • 1

    Heat the oven to 375ºF.  Cut the tops off the peppers and reserve.  Remove and discard the seeds.  Place the peppers, cut-side up, into a 3-quart shallow baking dish.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and garlic and cook until tender.  Place the onion mixture into a medium bowl.  Stir in the chicken, sauce, cheese and black pepper.  Spoon the chicken mixture into the pepper halves.  Top with the reserved pepper tops, if desired.

  • 3

    Bake for 40 minutes or until the peppers are tender.